Roasted Asparagus Lasagna With Fontina Cheese

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 1/2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half
• 1 large vidalia onion, peeled, cut in half, and thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1/2 cup fresh lemon juice
• 2 teaspoons grated lemon peel
• salt
• fresh coarse ground black pepper
• 3 sprigs fresh savory, leaves chopped
• 2 sprigs fresh tarragon, leaves chopped
• 1 cup freshly grated parmigiano-reggiano cheese
• 2 cups heavy cream
• freshly grated nutmeg
• 3 tablespoons fresh chives, finely chopped
• 1 lb dry lasagna noodle
• 1/2 lb grated fontina cheese
• 1/2 lb grated mozzarella cheese

Recipe

• 1 preheat oven to 450°; add asparagus and onions on a large baking sheet.
• 2 drizzle with olive oil and dot with butter.
• 3 sprinkle the lemon juice and zest on top and season with salt and pepper.
• 4 mix the vegetables well with your hands, making sure they are evenly coated with the seasonings.
• 5 bake until soft and just starting to brown, about 20 minutes.
• 6 when the vegetables are tender and aromatic, remove from oven and sprinkle with savory and tarragon; toss to combine (the heat from the vegetables will wilt and concentrate the flavors of the herbs.
• 7 decrease oven temperature to 425°.
• 8 in a small saucepan, stir the parm-reg cheese into the cream and mix well.
• 9 simmer gently over low heat until the cheese is melted and the sauce is fairly smooth (there will be a slight graininess to the sauce b/c of the texture of the cheese).
• 10 season with nutmeg, black pepper, and a pinch of salt.
• 11 add in the chives and stir.
• 12 cook dry lasagna in a large pot of boiling salted water until al dente; drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
• 13 to assemble: lightly coat an 8 x 8 inch baking dish with olive oil.
• 14 layer the bottom with pasta, and follow with a layer of asparagus and onion, and a thin layer of fontina cheese and mozzarella cheese.
• 15 season lightly; add another layer of pasta and top with more asparagus, half of the parmigiano cream sauce, and another thin layer of fontina and mozzarella.
• 16 repeat until you use up the ingredients, ending with a layer of pasta.
• 17 pour the remaining pamigiano cream on top, letting it run down the sides a bit.
• 18 cover the dish with foil and bake for about 20 minutes; remove the foil and continue to bake until the top is golden and bubbling, about 15-20 minutes.
• 19 remove from oven and let rest for 10 minutes before cutting.